Place dulse and water in a vacuum-sealable plastic food bag; vacuum seal; cook sous-vide, maintaining water bath temperature at 140°F, 1 hour; remove bag from water bath.

Open bag; strain liquid through fine-mesh sieve into saucepan; bring to a boil; reduce to 2/3 cup (140g); reduce heat; squeeze excess liquid from gelatin; add to dulse reduction, stirring until dissolved; season; strain into hotel pan to reach a depth of 1/2"; cover with plastic wrap; reserve in refrigerator until set.

Beach mustard gel:

2/3 cup (150g) yogurt whey

2 cups (60g) sea beach mustard greens

1 cup (30g) baby spinach

2 tsps. (10g) crème fraîche

salt

horseradish juice

gelatin leaves

Blend whey, mustard, spinach, and crème fraîche in a blender; season; season with juice; strain through fine chinois into clean bowl.

Weigh whey mixture; add 1 gelatin leaf to bowl of cold water for each 3 1/2 oz. (100g) of whey mixture; bloom gelatin; squeeze water from gelatin; heat small amount of whey mixture in a saucepan; stir in gelatin; cook, stirring, until gelatin dissolves; stir back into whey mixture in bowl; pour into hotel pan to a depth of 1/2"; reserve in refrigerator until set.

Assembly:

2 1/2 oz. (70g) dried-aged kelp

13 cups (3L) water

salt

3 1/2 Tbsps. (50g) canola oil

kelp flakes (for garnish)

Place kelp and water in a vacuum-sealable plastic food bag; vacuum seal; let stand 30 minutes; cook sous-vide, maintaining water bath at 140°F, 1 hour; remove bag from water bath.

Open bag; pour kelp mixture into shallow containers; dehydrate at 120°F in dehydrator until water has evaporated; scrape up kelp broth from bottom of containers so it comes up in flakes; place in airtight containers; reserve.

To serve, place chilled 5" ring into the center of each chilled serving plate; scoop spoonfuls of crab meat, dulse gel, and mustard gel into each ring; season each spoonful as you go; repeat with remaining ingredients; drizzle with oil; garnish with kelp flakes.